Love pineapple? Try this Pineapple Poke Cake, an easy cake recipe perfect for picnics and potlucks. You’ll love the creamy pudding layer and the baked-in pineapple rings.
Pineapple Poke Cake Recipe
Potluck time is coming! I like to bring a different dessert to every potluck. This pineapple poke cake is an idea dessert to bring to a family reunion or picnic. Not only is it easy, but it is a light, fruit cake with a deliciously sweet flavor. You can make this cake up a day in advance if needed.
Pudding Poke Cake
Poke cakes are one of the easiest cake recipes around. Pick up a box cake mix at the store and mix up the batter according to the box directions. Before you pour the batter in the pan, line the bottom of the pan with pineapple slices. Pour the batter overtop and bake according to the box directions.
While the cake is baking, whisk together the instant vanilla pudding.
Once the cake has baked and cooled, poke holes in it with the handle of a wooden spoon. Pour the pudding overtop and spread it around, pushing lightly so the pudding goes down into the cake.
Top with whipped cream and pineapple chunks. If you’d like a little more pineapple, drain a can of crushed pineapple and sprinkle it over the top of the whipped cream. You’ll get pineapple in every bite!
Other Pineapple Cake Recipes
- Coconut Pineapple Upside Down Cake
- Pineapple Snack Cake
- Hummingbird Cake
- Pineapple Upside Down Bundt Cake
Tools to Make This Cake
- KitchenAid Stand Mixer: The best mixer for cakes, cookies and frostings!
- Beater Blade with Scraper: The best invention ever!
- 9”x13” Baking Pan: One of my most used kitchen pans.
Pineapple Poke Cake
- 16 ounces pineapple slices (drained, but reserve juice for cake batter)
- 1 box yellow cake mix (with ingredients on the back of the box, with water switched out for pineapple juice)
- 3.4 ounces instant vanilla pudding mix
- 1 ½ cups milk
- 8 ounces whipped topping
- 8 ounces pineapple chunks (drained)
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray a 9x13 pan with cooking spray and then line the bottom of it with pineapple slices.
- Mix together yellow cake mix according to package instructions (swap out the water for pineapple juice for extra flavor!) and pour the batter over the pineapple slices.
- Bake the cake according to boxed cake directions, between 25-28 minutes. You will know the cake is done when you touch the center and it bounces back.
- Set the cake on a cooling rack and let it cool completely.
- Poke 16-20 holes into cake with the end of a wooden spoon.
- Mix together pudding and milk, whisking until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure the pudding sinks down into the holes.
- Top with whipped topping and pineapple chunks.
- Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.